Crispy Rice Bowls with Spicy Salmon

If you love my viral Spicy Hasselback Salmon, think of this as its crispy rice spicy salmon bowl cousin.

This recipe takes those same spicy, creamy salmon flavors and transforms the texture. Cooked jasmine rice is spread on a baking sheet, tossed with avocado oil, sesame oil and soy sauce, then roasted until golden and crisp. While the rice crisps in the oven, cubed salmon is quickly seared on the stovetop to develop golden edges while remaining tender and juicy inside.

The best part is folding the warm, spicy salmon with the crunchy rice so every bite mixes soft salmon with crunchy rice clusters. A bright salad of cucumber, avocado, jalapeño and green onion adds freshness and contrast, while a creamy, spicy sauce finishes the bowls along with sesame seeds and cilantro.

Crispy, creamy, spicy, and fresh — this bowl delivers balanced flavor and exciting textures in every spoonful.

WHY YOU’LL LOVE THIS RECIPE

The textures are what make this dish sing: crunchy roasted rice, tender seared salmon cubes, crisp cucumber and creamy avocado combine for satisfying, layered bites.

The flavors are well balanced. Savory sesame-soy roasted rice and boldly seasoned salmon are tempered by cool cucumber, creamy avocado and bright lime.

Searing cubed salmon develops a caramelized exterior while preserving a silky interior. Because the pieces are small, they cook quickly and evenly.

This recipe is a playful riff on a popular favorite, reimagining the components into a bowl format that’s easy to serve and share.

HOW TO MAKE CRISPY RICE SPICY SALMON BOWLS

1. Make the crispy rice.

Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper.

Spread cooked jasmine rice onto the prepared sheet. Drizzle with avocado oil, sesame oil and low-sodium soy sauce, then gently toss right on the sheet until the rice is evenly coated. Spread into a thin, even layer so the rice roasts rather than steams.

Roast on the center rack for 30–40 minutes, stirring every 10–15 minutes, until the rice is crisp and golden. Remove and set aside while you finish the remaining components.

2. Season the salmon.

While the rice roasts, pat the salmon dry and cut it into roughly 1-inch cubes.

Place the salmon in a bowl with 1 tablespoon avocado oil, paprika, garlic powder, kosher salt, cracked black pepper, onion powder and cayenne. Toss gently so the cubes are evenly coated in oil and spices.

3. Make the spicy creamy sauce.

Whisk together mayonnaise, sriracha, low-sodium soy sauce and maple syrup in a small bowl until smooth. Taste and adjust the heat or sweetness to your preference. Store any leftover sauce in an airtight container in the refrigerator for up to several days.

4. Make the cucumber + avocado salad.

Combine diced English cucumber, cubed avocado, finely diced jalapeño and thinly sliced green onion in a bowl. Drizzle with fresh lime juice and season with a pinch of kosher salt and cracked black pepper. Toss gently so the avocado stays intact. Set aside until ready to assemble.

5. Sear the spicy salmon.

When the rice is nearly done, heat a large skillet over medium-high heat and add the remaining 1 tablespoon avocado oil.

Arrange the seasoned salmon cubes in a single layer, leaving space between pieces. Work in batches if needed to avoid overcrowding. Let the salmon sear undisturbed until golden on the first side, then gently turn to brown all sides and cook to your preferred doneness.

Because the cubes are small, they cook fast—resist the urge to move them around too much so they form a nice crust while staying tender inside.

6. Fold the crispy rice + spicy salmon together.

Use a spatula to loosen the crispy rice from the baking sheet and break up any large clumps. Add the warm salmon cubes and gently fold them into the rice—avoid over-mixing so the salmon stays in distinct bite-sized pieces and crispy rice is distributed throughout.

7. Build the bowls.

Divide the warm crispy rice and spicy salmon mixture between three shallow bowls. Top each bowl with a generous spoonful of the cucumber-avocado salad and a drizzle of the spicy creamy sauce.

Garnish with sesame seeds, fresh cilantro and lime wedges. Serve immediately while the salmon is warm and the rice remains crisp for the best contrast of textures.

FREQUENTLY ASKED QUESTIONS

Other Salmon Recipes to Consider Trying

• Spicy Salmon Roll Bowl (original)
• Spicy Hasselback Salmon
• Summer Salmon
• Pan Seared Salmon with Creamy Spinach
• Four Ingredient Salmon Burgers

Crispy Rice Spicy Salmon Bowls

By Sarah Thomas-Drawbaugh

A crispy-rice twist on a spicy, creamy salmon favorite.

Prep: 25 mins

Cook: 35 mins

Total: 1 hr

Servings: 3 bowls

Equipment

• 1 baking tray lined with parchment
• Mixing bowl for the spicy creamy sauce
• Mixing bowl for the cucumber salad
• 1 skillet

Ingredients

Crispy Rice

• 2 cups cooked jasmine rice, preferably chilled leftover rice
• 1 tablespoon avocado oil
• 2 teaspoons sesame oil
• 1 tablespoon low-sodium soy sauce

Spicy Salmon

• 16 ounces salmon, skin removed and cut into ~1-inch cubes
• 2 tablespoons avocado oil, divided
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ½ teaspoon kosher salt
• ½ teaspoon onion powder
• ¼ teaspoon cracked black pepper
• ¼ teaspoon cayenne

Spicy Creamy Sauce

• ½ cup mayonnaise
• 2 tablespoons sriracha
• 1 tablespoon low-sodium soy sauce
• 2 teaspoons maple syrup

Cucumber + Avocado Salad

• 1 cup English cucumber, diced small
• 1 medium avocado, cubed
• 1 small jalapeño, finely diced
• 1 green onion, thinly sliced
• 1 tablespoon fresh lime juice
• Pinch kosher salt and a few turns cracked black pepper, to taste

Garnish

• Sesame seeds, as needed
• Fresh cilantro, chopped
• Lime wedges, as needed

Instructions

Make the crispy rice

1. Preheat oven to 400°F and line a large rimmed baking sheet with parchment.
2. Spread the cooked jasmine rice on the sheet, drizzle with oils and soy sauce, toss to coat, then spread into a thin layer.
3. Roast 30–40 minutes, stirring every 10–15 minutes, until golden and crisp. Set aside.

Season the salmon

1. Pat salmon dry and cut into ~1-inch cubes.
2. Toss with 1 tablespoon avocado oil and the spices until evenly coated.

Make the spicy creamy sauce

1. Whisk mayonnaise, sriracha, soy sauce and maple syrup until smooth. Adjust to taste.

Make the cucumber + avocado salad

1. Combine cucumber, avocado, jalapeño and green onion. Dress with lime juice, salt and pepper; toss gently and set aside.

Sear the spicy salmon

1. Heat a skillet over medium-high heat with the remaining oil. Add salmon in a single layer and sear until golden on each side, cooking to desired doneness.
2. Work in batches if needed to avoid overcrowding so cubes develop a good sear.

Build the bowls

1. Loosen and break up the crispy rice, then gently fold in the warm salmon cubes.
2. Divide between bowls, top with cucumber-avocado salad and drizzle with the spicy creamy sauce. Garnish with sesame seeds, cilantro and lime. Serve immediately.

Notes

Best enjoyed immediately to preserve contrast between crispy rice and creamy components. If needed, store elements separately and reheat the rice briefly in the oven to revive crispness.

Chilled leftover jasmine rice crisps more reliably than freshly made rice; if using freshly cooked rice, spread it out and cool completely before roasting.

Nutrition

Serving: 1 (1/3 of the salmon, crispy rice, salad and garnishes). Does not include sauce. Approximate values: Calories 624 kcal; Carbs 39 g; Protein 35 g; Fat 37 g. Nutrition information is estimated and should be used as an approximation.

If you try this recipe, please leave a comment below and tag your images @healthyishfoods on Instagram.